Chef Suzanne Goin of Cara Cara Keeps it California Fresh

Executive Chef Suzanne Goin does not seize to amaze with her newest venture, Cara Cara, the restaurant located on the rooftop of the Proper Hotel. California Live’s Jessica Vilchis takes in the sweeping views of the Downtown Los Angeles skyline as she chats with Chef Suzanne about her seasonal menu and the inspiration behind her flavors. Learn how to make the Vegan Antipasto which highlights fresh and local vegetables. Recipe listed below. -VEGAN ANTIPASTO Chickpea puree (hummus) Beet purée (roasted beets puréed with red wine vinegar and cilantro) Raw veggies (seasonal produce) Olive oil Limes Salt + Pepper Cilantro Purée Crushed pine nuts Toss veggies with dressing, spoon in cilantro purée, scatter pine nuts and serve with chickpea and beet purées.